One-Pan Pork Chops With Feta, Snap Peas and Mint
- 2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)
- Kosher salt and black pepper
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 4 scallions, white and green parts, thinly sliced, plus more for serving
- 2 cups sugar snap peas, trimmed
- 1/2 cup chopped fresh mint or basil, plus more for serving
- Large pinch of red-pepper flakes
- 1/2 cup crumbled feta
- Lemon juice, for serving
Pairing Notes: This dish mirrors the 777 Pinot - a balance between earthiness and bright flavors.
Chef's Tip: You want a really fatty outside on the pork chop to help bring out flavor, however, if that does not appeal to you, make sure to brown the pork chop well to add that additional umami.
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. https://cooking.nytimes.com/recipes/